Buffalo chicken dip is one of those things that disappears fast whenever I bring it to a get-together, so it was only a matter of time before I tried turning that same flavor into an actual dinner. This lasagna is the result. It’s got all that tangy, spicy, ranch-y flavor layered between noodles and shredded chicken, and it bakes up just as cheesy as you’d hope.
Thank you for reading this post, don't forget to subscribe!It’s a little richer than my usual weeknight lasagna, which makes it a good one for a weekend dinner or for feeding a crowd on game day. Rotisserie chicken keeps the prep simple, so most of the work is just layering everything into the pan.
Why You’ll Love This Dinner
This one takes the familiar comfort of lasagna and gives it a completely different flavor than you’d expect. The cream cheese and ranch seasoning mellow out the heat from the buffalo sauce just enough that it stays approachable, even for people who usually shy away from spicy food.
Using rotisserie chicken cuts down on prep considerably, so most of your time goes toward layering rather than cooking chicken from scratch. And since it bakes in one dish, there’s not much to clean up afterward either.
If your family likes ranch-flavored chicken dinners, <a href=”https://dinnerdreamy.com/creamy-crock-pot-ranch-chicken/”>Creamy Crock Pot Ranch Chicken</a> is another one worth adding to your rotation.
Ingredients
You’ll need lasagna noodles, shredded rotisserie chicken, softened cream cheese, ranch seasoning, buffalo sauce, milk, and a mix of shredded cheddar and mozzarella. A few optional toppings like a ranch drizzle, chopped green onions, or blue cheese crumbles finish things off nicely.
If you don’t have ranch seasoning packets on hand, a mix of dried parsley, dill, onion powder, and garlic powder with a pinch of salt gets you close enough. Any cooked chicken works here too, so leftover grilled or baked chicken is a fine substitute for rotisserie.
Step-by-Step Instructions
Make the cheese mixture. In a large bowl, combine the softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and most of the mozzarella, saving a bit for the top later. Mix until smooth. If the cream cheese feels stiff and won’t blend easily, a quick 10 to 15 seconds in the microwave softens it right up.
Cook the noodles. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. Drain them and lay them flat so they don’t stick together while you assemble everything else.
Layer the lasagna. Spread a thin layer of the cheese mixture across the bottom of a 9×13-inch baking dish. Add a layer of noodles, then another layer of the cheese mixture, followed by a layer of shredded chicken. Repeat these layers until everything’s used up, finishing with the cheese mixture on top. Sprinkle the reserved mozzarella evenly over the top.
Bake covered. Preheat the oven to 375°F. Cover the dish tightly with foil and bake for 45 minutes. The foil keeps things moist while everything heats through and the noodles finish absorbing the sauce.
Finish uncovered. Remove the foil and bake for another 10 minutes, until the cheese on top is bubbly and turning golden in spots. A couple of minutes under the broiler at the end can help if you want a deeper golden color, just keep an eye on it so it doesn’t catch.
Rest before slicing. Let the lasagna sit for 8 to 10 minutes before cutting into it. This gives the layers a chance to set so your slices hold together instead of sliding apart.
What to Serve With It
A simple green salad helps cut through the richness, and garlic bread rounds it out for anyone who wants more to go with it. Roasted vegetables like broccoli or carrots also work well if you want something lighter alongside it.
Variations
If your family isn’t big on spice, cutting the buffalo sauce in half and making up the difference with extra milk or ranch dressing tones things down considerably. Sautéed spinach or diced bell peppers can be tucked between the layers if you want to work in some vegetables. For another cheesy, oven-baked chicken casserole with a similar comforting appeal, <a href=”https://dinnerdreamy.com/baked-fajita-chicken-casserole/”>Baked Fajita Chicken Casserole</a> brings its own bold flavor to the table.
Storage
Leftovers keep well in an airtight container in the fridge for 3 to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat single servings in the microwave, or cover larger portions with foil and warm in a 350°F oven for 20 to 25 minutes. The noodles soften a bit more after reheating, but the flavor holds up nicely.
For another cheesy baked chicken dish that layers well for leftovers, <a href=”https://dinnerdreamy.com/chicken-cordon-bleu-casserole/”>Chicken Cordon Bleu Casserole</a> is worth keeping in your recipe folder too.
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake as directed, adding an extra 10 to 15 minutes to the covered baking time since it’ll be starting from cold.
How spicy is this lasagna?
That depends mostly on the buffalo sauce you choose. A milder sauce, or less of it, keeps things approachable for anyone sensitive to heat.
Can I use a different type of chicken?
Any cooked chicken works fine here, whether it’s grilled, baked, or leftover from another meal. Just shred or chop it before layering.
What if I don’t have ranch seasoning?
A mix of dried parsley, dill, onion powder, and garlic powder with a pinch of salt and pepper works as a stand-in.
How do I keep the lasagna from turning out watery?
Drain the noodles well and let the finished lasagna rest before slicing, since that resting time helps the layers set and reduces excess liquid.
What sides pair well with this?
A fresh salad, garlic bread, or roasted vegetables all balance out the richness nicely.
Warm Closing
This one’s become our go-to whenever we want buffalo chicken flavor without eating it straight out of a dip bowl. I hope it turns into a favorite at your table too.
Cheesy Buffalo Ranch Chicken Lasagna
Equipment
- Large pot
- Large mixing bowl
- 9×13 inch baking dish
- Aluminum foil
Ingredients
- 12 oz lasagna noodles
- 3.5 cup rotisserie chicken shredded
- 1 ranch seasoning packet
- 24 oz cream cheese softened
- 1 cup buffalo sauce
- 0.5 cup milk
- 2 cup cheddar cheese shredded
- 2 cup mozzarella cheese shredded, divided
- ranch dressing optional, for topping
- green onions chopped, optional, for topping
- blue cheese crumbles optional, for topping
Instructions
- In a large mixing bowl, combine softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and 1 1/2 cups of the mozzarella cheese. Mix until smooth and well incorporated.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.
- Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish. Lay down a layer of lasagna noodles, then spread another layer of the cheese mixture on top followed by a layer of shredded chicken. Repeat the layers, ending with a layer of the cheese mixture on top. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the final layer.
- Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F oven for 45 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is bubbly and golden.
- Let the lasagna rest for 8 to 10 minutes before slicing to allow the layers to set. Garnish with optional toppings such as ranch dressing drizzle, chopped green onions, or blue cheese crumbles.
